Thursday, March 6, 2014

Salmon Sliders with Chipolte Mayo on Pretzel Buns

Most of you know by now that I am obsessed with the blog How Sweet It Is. I look forward to her posts daily, and find so many of my recipes as inspiration for my own cooking adventures. When I saw this recipe, I knew I had found a great contender, and then when I saw pretzel bun sliders at my local grocer, I knew I had then found a winner! Mini salmon filets topped with bacon. Who could ask for anything more? Plus, if you are celebrating lent this season, here is your first fish Friday recipe! (But sadly you'll have to omit the bacon)

Prepare a rimmed baking sheet with tin foil. Cover the salmon on both sides with the olive oil, then sprinkle with salt and pepper. If your salmon has skin, just sprinkle the salt and pepper on the side without the skin.

Broil for about 5 minutes on each side, or if you are using salmon with skin on, broil skin-side down for about 10 minutes, until salmon flakes easily with a fork. All ovens/broilers are different, so just watch it to make sure it doesn't over or under cook.

While the salmon is cooking prepare the chipotle mayo by whisking together the greek yogurt, mayo, and adobo sauce until well combined. Place in the fridge until ready to use.

When the salmon has finished cooking, remove from oven and let rest. Turn off the oven's heat, and place the sliced slider buns, cut side down, into the oven to toast for a few minutes. Remove the skin from the salmon, and cut into slider-sized pieces

Remove warmed pretzel buns, place 2 on each plate. Then spread a good spoonful of the chipotle mayo onto the bottom of each bun. Place a piece of salmon, the size of the roll, on top of the mayo. Then finish off with some bacon, sliced tomato, and lettuce. Top with the other half of the pretzel bun. Eat up!